2 ripe bananas
1 egg
2 tablespoons vegetable oil
3/4 cup almond milk
1 cup flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pecans, roughly chopped
Preheat oven to 375 degrees F and lightly grease a 9-inch cake pan.
In a medium-sized bowl, mash the two bananas together. Add the egg, oil and almond milk and whisk everything together.
Mix the flour, brown sugar, baking powder and salt and whisk everything together.
Add the pecans and stir them around in the flour mixture. (this will prevent them from sinking to the bottom of the pan.)
Add the wet ingredients to the dry ingredients and stir to incorporate all ingredients. Pour into the prepared pan.
Place the cake pan into the preheated oven and bake for 25 minutes, until the pancake has risen and is golden brown.